I went to Asia mat and was tempted by a large and pretty pumpkin at the entrance, but I was looking for some smaller ones and managed to exercise my will muscles and leave it there.
Once home I made pumpkin puree. This was easy:
Just cut your pumpkin (I used butternut squash, its good enough for me) and cover with foil.
Bake till tender. Mine baked for about 1,5-2 hours in the oven at 180C (the recipe said 1 hour, but that was not enough).
Puree it all in a blender.
Voila, all natural, from scratch pumpkin puree!
Freeze in portions or use it immediately.
Of course I had to make something with all that pumpkin puree...
So, pumpkin spice syrup it was.
Check the link for the recipe. May only modifications were to let it simmer for quite a while longer than 10 minutes to make it thicken, also, i used cardemom, since i didnt have any allspice. I cant even buy allspice at my regular grocery store...
The reason I made the syrup was of course so I could make a pumpkin spice latte.
- a shot of espresso
- a shot of syrup
- some steamed milk
Im not always an accurate cooker, as this recipe clearly shows.
No matter what, this made a great lunch treat on a cold Saturday.
Three recipes to get to the final result may seem like a lot, but there is more...
Sunday morning I made pumpkin cinnamon rolls! I found this recipe on Smitten Kitchen. Gorgeous photos, funny stories, and of course, mouth-watering recipes. Worth following, and if you like pumpkin, these cinnamon rolls would probably suit your taste buds. Mine wanted a little less sugar in the filling, so I cut some of it.
Thank you internet, for providing me with endless items on my cooking list! And thank you weekend, for all that time to cook.